Chef Bites 2016 with Trista Sheen

By Patricia Noonan

Chef: Trista Sheen

Where: Bar Begonia

Describe your current food style: French influenced, quite delicate.

Your training: George Brown College, Culinary Management. My externship was at Scaramouche.

Where you have traveled to inform your culinary skills: London, Australia, parts of Spain including Barcelona.

Restaurants where you’ve worked: Scaramouche for six years, Crush Wine Bar (six years), Automat in London, Pello and Glass Restaurant (Hilton Hotel) in Sydney Australia, and also the TV show Top Chef Canada - Season Two.

Biggest culinary influence: Keith Frogget and Carolyn Reid at Scaramouche.

Meal of the moment: Thai food, especially Panang curry.

Favourite food/wine pairing: I love gruner veltliner with ceviche, preferably made with scallops.

Junk food passion: I love lightly salted Lays chips with tzatziki.

Comfort food: Anything that someone else cooks for me… or KD.

Fave Toronto resto:  Edulis. Favourite meal ever.

Fave Toronto barBar Begonia and its also a toss up between 1602 and Swandive.

Cookbook you cannot live without: My go-to is the Martha Stewart Baking Book. Her recipes are always en pointe.

Most important tool in the kitchen: Sharpies!

What’s exciting about the industry for you still: Everyday is different… especially all the ingredients when the seasons change. That’s cool.

Close menu
Subscribe to YP Newsletter